Chapter 4: The Safe Food Handler

  What is the main reason for food handlers to avoid scratching their scalps?

• Transferring a food allergen

• Spreading pathogens to the food

• Getting food in their hair

A food handler has a wound on their finger. Can the wound cause a foodborne illness?

• No, because the finger is less prone to infection than other areas

• Yes, because a wound that contains pathogens can contaminate food.

   

• No, because the immune system will stop any infection

What is a carrier?

 

• Bacteria that carry dangerous pathogens

• Someone who carries pathogens without getting sick

• Someone with a compromised immune system

What is jaundice?

• Reddening of the face

• Tingling in the face

• Yellowing of the skin

When washing hands, what is the minimum time that food handlers should scrub hands and arms with soap?

• 5 seconds

• 8 seconds

• 10 seconds

What should the temperature of the water be when washing hands?

• hot

• cold

• warm

A food handler wet his hands with warm water, applied soap, and scrubbed them for 15 seconds. Then he rinsed them in warm water and dried them on a cloth side towel. What did he do wrong?

• Wet hands with warm water

•   Dried hands on a side towel

•   Rinsed hands with warm water

Approximately how long should the whole handwashing process take?

 

• 5 seconds

• 10 seconds

• 20 seconds

After handling dirty dishes, a server washes their hands in the three-compartment sink. Is this acceptable?

• Yes, hands can be washed in any sink

• No, hands should only be washed in a designated handwashing sink

When should food handlers wash their hands?

• Before starting a new task

• After applying hand antiseptics

• After handling ready-to-eat food